Savory Asian-Style Pork Belly Delight
Indulge in this Savory Asian-Style Pork Belly Delight, where the succulent flavor of pork belly is elevated by a marinated blend of canola oil, light soy sauce, Dijon mustard, and aromatic Szechwan pepper. This dish requires at least 24 hours of marinade time, allowing the flavors to penetrate deeply into the pork, ensuring every bite is rich and satisfying. Often overlooked, pork belly transforms into a melt-in-your-mouth experience when cooked to perfection. Serve it atop a fluffy bed of steamed rice, garnished with fresh spring onions and a zesty squeeze of lemon for a delightful contrast. Perfect for family dinners or gatherings, this dish will impress and satisfy your taste buds!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Pork belly (skin-removed)
1 kg (cut into pieces)
Canola oil
1 cup (none)
Light soy sauce
1 cup (none)
Dijon mustard
1 tablespoon (none)
Szechwan pepper
1 tablespoon (dry fried and ground)
Steamed rice
to serve (none)
Spring onions
2 (sliced finely)
Lemon
1 (cut into wedges)
Instructions
1
In a large mixing bowl, combine the canola oil, light soy sauce, Dijon mustard, and ground Szechwan pepper. Whisk the mixture vigorously until well combined.
2
Add the pieces of pork belly to the marinade and toss to ensure they are evenly coated. Cover the bowl with plastic wrap and refrigerate for a minimum of 24 hours, turning the pork occasionally to maintain an even marinade.
3
After the marinating period, preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
4
Heat a large fry-pan over medium-high heat. Once hot, add the marinated pork belly pieces and sear them on all sides until golden brown, approximately 5-7 minutes.
5
Transfer the seared pork belly to a baking dish and pour the remaining marinade over the top. Place the dish in the preheated oven and cook for about 1 hour, or until the pork is tender and the fat has rendered properly.
6
Once cooked, remove the pork from the oven and let it rest for 10 minutes before slicing it into bite-sized pieces.
7
To serve, place a generous scoop of steamed rice on each plate, arrange the pork belly slices on top, and garnish with finely sliced spring onions and a squeeze of fresh lemon juice.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein used in this recipe is 1 kg of pork belly with the skin removed.
How long should the pork belly be marinated?
The pork belly should be marinated for a minimum of 24 hours to allow the flavors to penetrate deeply.
What are the ingredients for the marinade?
The marinade consists of canola oil, light soy sauce, Dijon mustard, and dry fried ground Szechwan pepper.
What type of oil is recommended for this dish?
Canola oil is the recommended oil for this Savory Asian-Style Pork Belly Delight.
How should the Szechwan pepper be prepared?
The Szechwan pepper should be dry fried and then ground before being added to the marinade.
What is the recommended oven temperature?
The oven should be preheated to 180 degrees Celsius or 350 degrees Fahrenheit.
Should the pork belly be seared before baking?
Yes, the pork belly should be seared in a hot fry-pan for approximately 5-7 minutes until golden brown.
How long does the pork belly bake in the oven?
The pork belly should be baked for about 1 hour until it is tender and the fat has rendered.
What should I do with the remaining marinade after searing?
The remaining marinade should be poured over the seared pork belly in the baking dish before putting it in the oven.
How long should the pork rest after cooking?
The pork should rest for 10 minutes after being removed from the oven before it is sliced.
How is the dish served?
The dish is served on a bed of steamed rice, topped with pork belly slices, spring onions, and lemon juice.
What garnishes are suggested for this pork belly?
The suggested garnishes are finely sliced spring onions and fresh lemon wedges.
What role does the lemon play in this recipe?
The lemon provides a zesty squeeze that offers a delightful contrast to the rich and savory flavor of the pork.
Is the skin left on the pork belly?
No, the recipe specifies using pork belly with the skin removed.
What type of mustard is used in the marinade?
One tablespoon of Dijon mustard is used in the marinade mixture.
How many spring onions are needed?
The recipe calls for two spring onions to be sliced finely for garnish.
What is the texture of the pork belly once cooked?
When cooked to perfection, the pork belly transforms into a melt-in-your-mouth experience.
Can I use dark soy sauce instead of light soy sauce?
The recipe specifically calls for light soy sauce to balance the flavors correctly.
Should the marinade be whisked?
Yes, the canola oil, light soy sauce, Dijon mustard, and Szechwan pepper should be whisked vigorously.
How should the pork be prepared before marinating?
The pork belly should be cut into pieces before being added to the marinade.
Is this recipe suitable for a family meal?
Yes, it is noted as perfect for family dinners or gatherings.
What is the first step of the instructions?
The first step is to combine the oil, soy sauce, mustard, and pepper in a large mixing bowl and whisk them.
How often should I turn the pork during marinating?
The pork should be turned occasionally during the 24-hour marinating period to ensure even coating.
What kind of pan is used for searing?
A large fry-pan heated over medium-high heat is used for searing the pork.
What size should the pork be sliced into for serving?
The pork should be sliced into bite-sized pieces after resting.
Is this dish considered a one-dish meal?
Yes, it is tagged as a one-dish meal when served with steamed rice.
What is the primary flavor profile of the dish?
The flavor profile is savory, rich, and aromatic due to the soy sauce, mustard, and Szechwan pepper.
How much light soy sauce is required?
The recipe requires 1 cup of light soy sauce.
How much canola oil is used in the marinade?
The recipe calls for 1 cup of canola oil.
Is this an Asian-style dish?
Yes, it is an Asian-style dish as indicated by the use of soy sauce and Szechwan pepper.